Al's Legendary Collards

Ready in 45 minutes
5 avg, 3 review(s) 100% would make again

Top-ranked recipe named "Al's Legendary Collards"

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Al's collards really are famous, having been featured in a cookbook and documented on film. If you don't like collards, try these anyway: You may change your mind. People passing by on the sidewalk in front of our house have followed the enticing aroma inside to see what was cooking. It is best to cook this the day before serving. Leave them in the refrigerator overnight (with ham hock) and reheat before serving.

Abby's Note: I usually make these vegetarian, so anyone can eat them. Instead of ham hock, I use a few drops of liquid smoke. Also, I hate white pepper, so I just use all black. I've used honey when I didn't have corn syrup. Tobasco is what Al means, but I've used other brands of hot sauce. I never cook them 3 whole hours, usually only about 1 or so, but you want enough time to get good pot likker. Without cornbread, don't even bother with this! You have to have something to soak up the likker. YUM

"Amazingly great! This recipe is even easier now that you can buy the collards pre-washed in a bag. "

- nancybrooks2420

Ingredients

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2 1/2 pounds collard greens; about 6 cups
1 ham hock; smoked
1/3 cup Onion; chopped
2 1/2 tablespoons Corn syrup
2 teaspoons salt; or to taste
2/3 cup Vinegar
1 3/4 tablespoons Worcestershire Sauce
2/3 teaspoon hot sauce
1/3 teaspoon Garlic powder
1/3 teaspoon Red pepper flakes
1/8 teaspoon White pepper
1/8 teaspoon black pepper

Original recipe makes 8

Servings  

Preparation

Cut off the tough root ends of the collard greens and discard. Wash greens thoroughly, rinsing several times. Coarsely chop leaves and stems. Fill a large stockpot about half full of water. In a food processor, blend about 1/2 cups of the collards and 1/2 cup of the water together, then add it to the pot. Add the ham hock, onion, corn syrup, salt, vinegar, Worcestershire, hot sauce, garlic powder, red pepper flakes and white and black pepper to the pot and bring to a boil. Add the chopped collards in batches, letting them cook down between additions so there is room to add more. When all the collards have been added, reduce heat and simmer for about 3 hours.

Notes

Abby's Note:

I usually make these vegetarian, so anyone can eat them. Instead of ham hock, I use a few drops of liquid smoke. Also, I hate white pepper, so I just use all black. I've used honey when I didn't have corn syrup. Tobasco is what Al means, but I've used other brands of hot sauce. I never cook them 3 whole hours, usually only about 1 or so, but you want enough time to get good pot likker. WIthout cornbread, don't even bother with this! You have to have something to soak up the likker. YUM

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 122 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really great!
NJinGA 3 months ago
Amazingly great! This recipe is even easier now that you can buy the collards pre-washed in a bag.
nancybrooks2420 2 years ago
Abby's Note: I usually make these vegetarian, so anyone can eat them. Instead of ham hock, I use a few drops of liquid smoke. Also, I hate white pepper, so I just use all black. I've used honey when I didn't have corn syrup. Tobasco is what Al means, but I've used other brands of hot sauce. I never cook them 3 whole hours, usually only about 1 or so, but you want enough time to get good pot likker. WIthout cornbread, don't even bother with this! You have to have something to soak up the likker. YUM [I posted this recipe.]
abbyladybug 8 years ago
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